As a blogger some days are better than others… there are days which I spent in solitary confinement at my desk writing and writing and writing and uploading and editing and social media-ing with little to no contact with the outside world…
And then there are some days when I get to enjoy lunch at one of the best restaurants around, meeting incredible people and tasting delicious food! I like those days, alot!
A few weeks back I headed out on the N2 towards Stellenbosch to Majeka House, specifically it’s gorgeous restaurant, Makaron.
This is one of the most exciting dining destinations in the winelands and the purpose of my visit was to sample their newest offering: a ‘small plates’ menu from Head Chef Lucas Carstens.
Situated in the stylish Majeka House & Spa on the outskirts of Stellenbosch, this is a haven of fine food and gorgeous design. Just last year this small luxury hotel scooped a coveted international award in recognition of their world class interior design when it was named as the Best Design Hotel in Africa & the Middle East at the Condé Nast Johansens Awards for Excellence 2017. After my visit I can say that the award is well deserved!
But back to the food… just in time for winter, Chef Carstens is heating things up with an innovative menu of small plate cuisine.
“Globally, there’s definitely a trend towards small plate tapas-style dining, with people sharing flavours and textures around the table. The idea here is flexibility, and we want guests to decide for themselves how they discover the menu.” – Lucas Carstens, Chef
The Small Plates menu offers a variety of 18 small plates, broken up into ‘Suggested Start’, ‘Followed Up By’, ‘The Serious Choice’ and ‘To Finish’. Each guest is then able to decide how they wish to enjoy the 4, 5 or 6 course meal.
Our meal began with an amuse bouche of leaves from the Majeka vegetable gardens, tossed in rooibos vinegar and served alongside korrelkonfyt, sourdough and butter. This was followed by a ‘mielie pap’ croquette with sheba (spicy tomato and onion sauce) brioche – pure comfort food with a South African twist.
A highlight for me was the tender pan-fried springbok rump, plated on a bed of caramelised red cabbage purée and topped with bacon crumb, pickled red onions and a beetroot crisp.
Another highlight for me was the much-loved Makaron favourite: the baby marrow risotto. Topped with raw mushrooms and infused with truffle, the secret ingredient is the shavings of cured egg yolk that provide an extra dollop of unctuous richness to the perfectly cooked Arborio rice.
The new menu at Makaron is well worth a taste or two. Make time to stop off here when next you’re in Stellenbosch, or better yet, make this your destination! The experience is well worth the drive, whether it’s for the day or a longer stay.
Take advantage of the special winter promotion available at Majeka House & Spa. Pay R1420 per person sharing a night inclusive of breakfast and dinner at Makaron, available from Sunday to Thursday until the end of August 2017.
Makaron Restaurant is open daily for dinner (closed on Wednesdays during winter between May and September), from 18:30 – 20:30.
Diners can choose four/five/six courses from the ’small plates’ menu for R450/R565/R675 respectively.
An optional wine pairing is also available, at a cost of R770/R940/R1100 for both food and wine.
Majeka House & Spa and Makaron restaurant
26-32 Houtkapper Street, Paradyskloof, Stellenbosch.
Tel: 021 880 1549